Gingersnap Gravy Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SEASONING MIX
1 tsp: Black pepper,
1/2 tsp: Salt,
1/2 tsp: White pepper,
1/2 tsp: Ground ginger,
1/2 tsp: Dried thyme leaves,
1/4 tsp: Rubbed sage,
1/4 tsp: Ground cayenne pepper,
1/8 tsp: Ground cumin,
MAIN INGREDIENTS
2 tbsp: Chicken, pork, or beef fat
2 tbsp: Unsalted butter,
3/4 cup: Finely chopped onions,
1/2 cup: Finely chopped celery,
1/2 tsp: Minced garlic,
6 cup: Basic chicken stock,
1 cup: Pan drippings from chicken,
8 each: Gingersnap cookies,
1 tsp: Light brown sugar, to taste
1 tsp: Ground ginger, to taste
Directions:
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring
to a boil over high heat and boil rapidly until liquid reduces to
about 1 quart, about 25 minutes. Then crumble the gingersnaps into
the stock mixture and whisk with a metal whisk until they are
dissolved. Continue cooking 10 minutes, whisking frequently and
making sure the gingersnaps are thoroughly dissolved. During this
time, taste the gravy; if the ginger flavour is not pronounced,m add
the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to
taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhommes
"Louisiana Kitchen"
Source from luhu.jp
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring
to a boil over high heat and boil rapidly until liquid reduces to
about 1 quart, about 25 minutes. Then crumble the gingersnaps into
the stock mixture and whisk with a metal whisk until they are
dissolved. Continue cooking 10 minutes, whisking frequently and
making sure the gingersnaps are thoroughly dissolved. During this
time, taste the gravy; if the ginger flavour is not pronounced,m add
the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to
taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhommes
"Louisiana Kitchen"
Source from luhu.jp